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One Pot Dish: Squash and Bean Stew

Tear up the dinner party rulebook! In collaboration with food historian Dr Annie Gray, 2,000 of the great British public and influencers from the world of food we’ve found out that:

“33% of 24-45 year olds are serving one pot dishes at dinner parties – hearty dishes made for sharing, often served with nothing but good bread on the side for friends to tear, dip and share.”

So ditch those traditional dinner party rules and forgo the standard three courses with this delicious one-pot wonder by blogger and foodie, Aimee Twigger.

This simple and heartwarming dish is easy to make and can all be done in one pot. Stress-free and less washing up means more time to spend with friends and family.



For the one pot dish:

1.5 lt of vegetable stock

2 cans of tomatoes

1 can of bertolli beans

1 can of white cannellini beans

1 can chickpeas

3 tbsp tomato paste

1 tbsp brown sugar

1 butternut squash

3 sweet potatoes

2 tsp Baharat

1/4 tsp mild chilli powder

1 cinnamon stick

Large pinch of saffron

Hand full of flat leaf parsley

Salt/ pepper

Olive oil


• Preheat the oven for 180c 350f

• Peel and chop squash and sweet potatoes and toss in olive oil. Spread onto a baking tray and bake for 25 minutes until tender

• Finely chop and fry the onion until soft then add the garlic

• Add all of the spices and tomato puree

• Now add the stock, chickpeas, beans, lentils, pearl barley, tinned tomatoes and sugar

• Place in a preheated oven for 45 minutes and serve with a spoonful of yogurt.

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